Wok is better with pig iron.It is divided into two kinds of cast iron and wrought iron.The difference between iron and wrought iron is not the same carbon content.Less carbon is wrought iron or steel, wrought iron by iron after high temperature is due to its flexibility and malleable repeatedly, but good, easy deformation, strength and hardness were lower, not widely used.
Iron pots should be heated first when they are bought, and then heated with salad oil or lard. After that, it will not stick, nor rust. Every time after cooking, do not wash with detergent (because of the use of detergent, oil is washed away, but easy to rust) rinse well, then hang it up with a dry cloth or towel to dry, so the next time the cooking guarantee does not rust, or make each time after use, thoroughly clean, a drop in vegetable oil, use your fingers to rub evenly throughout the pot, so that you can prevent rust.
Pig iron contains a lot of carbon, hard and brittle, almost no plasticity. Pig iron can be refined from the relatively pure iron, pig iron because of high carbon content, so that the iron atoms between the combination is not very tight, so relatively crisp, easy to rust. But the purity of iron than high wrought iron pot body at the same time, tenacity, heat accumulation is not high, and can supplement iron cooking heating. Iron is one of several essential trace elements in human body, so the use of pig iron pot than aluminum pot, white Gangguo, wrought iron pot more beneficial to the body.
